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Roasted Cod with Potatoes and Fennel Recipe

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4 from 62 reviews

  • Author: Patricia
  • Total Time: 1 hour
  • Yield: 2 servings
  • Diet: Gluten Free

Description

Indulge in a healthy, gourmet weeknight meal that combines tender white fish with the earthy, sweet crunch of roasted potatoes and aromatic fennel. This simple one-pan dinner is packed with lean protein and fresh, vibrant flavors. By thinly slicing the vegetables, they soften perfectly while the fish stays succulent and moist. It is a sophisticated, gluten-free dish that takes minimal effort to prepare, making it an excellent choice for a nutritious and satisfying meal to end your day.

Ingredients

Fish

  • 12 ounces cod fillet (or halibut or sea bass)

Vegetables

  • 3 large Yukon Gold potatoes
  • 1 large fennel bulb (reserve fronds)

Seasonings & Oil

  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit, placing a rack in the center to ensure even heat distribution. While the oven heats, thinly slice the potatoes and fennel bulb crosswise into 1/8 inch slices to ensure they cook evenly and soften properly during roasting.
  2. Layer the Vegetables: Drizzle a 9-inch x 12-inch casserole dish generously with olive oil to prevent sticking. Create the first layer with half of the potato slices. Drizzle with more olive oil and season with salt and pepper. Next, layer all the sliced fennel evenly over the potatoes, then finish with the remaining potato slices on top.
  3. Initial Roast: Place the casserole dish in the preheated oven and let the vegetable layers roast for about 20 minutes. After 20 minutes, check tenderness by piercing with a fork. If they aren’t tender yet, continue roasting in 5-minute increments until the vegetables are easily pierced.
  4. Add the Fish: Carefully remove the dish from the oven. Place the cod fillets on top of the softened vegetable bed, skin side down. Drizzle the fish with a bit more olive oil and season again lightly with salt and black pepper to enhance flavor and keep the fish moist.
  5. Finish and Serve: Return the casserole to the oven and roast for approximately 15 minutes, or until the fish is opaque and flakes easily with a fork. Once done, plate the roasted vegetables and fish, then garnish with the reserved fennel fronds for a fresh, aromatic finish.

Notes

  • Ensure potatoes are sliced very thinly (1/8 inch) to cook through properly during the roasting time.
  • If you prefer a milder flavor, substitute fennel with thinly sliced sweet onions.
  • Use a mandoline slicer to achieve perfectly even vegetable slices for uniform cooking.
  • Make sure the fish is dry before seasoning to get the best texture and flavor.
  • Don’t discard the fennel fronds; they make a wonderful fresh garnish.
  • Check the fish early during the last roasting phase as fillet thickness can vary.
  • Store any leftovers in an airtight container and refrigerate for up to 2 days.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Quick Dinner
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://patriciarecipes.com/roasted-cod-with-potatoes-and-fennel-recipe/